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Shortbread Cookie Sandwiches

These buttery, crispy cookies are paired with a dark chocolate ganache filling reminiscent of the familiar Milano cookies. They are the perfect indulgent treat for lunch yet elegant enough for a tea party. Feeling creative? Try filling these with a raspberry jam instead!

Yield: About 2 dozen cookie sandwiches


For Shortbreads:

2 sticks (225 g) unsalted butter, at room  temperature

1 cup (200 g) granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla paste or vanilla extract

1 cup + 2 tablespoons (300 g) Cup4Cup Multipurpose Flour

¾ cup (90 g) almond flour

½ teaspoon (2 g) baking powder

1 teaspoon (2.5 g) salt


For Chocolate Ganache:

½ cup (125 g) heavy cream

2 tablespoons (40 g) light corn syrup

4.5 ounces (125 g) high-quality 70% dark chocolate, cut into chunks


For Chocolate Ganache:

  1. Place chocolate chunks into a small bowl.
  2. Place the cream and the corn syrup in a small pot and bring to a boil.
  3. Pour cream and corn syrup into the bowl with the chocolate and whisk until all of the chocolate is melted.
  4. Cover the bowl with plastic wrap and let chocolate ganache set up in the refrigerator for about 2 hours. The ganache should be stiff yet still spreadable. Note: The ganache can be made in advance and stored in the refrigerator. Before using, microwave the ganache in 15 second intervals to loosen.

For Shortbreads:

  1. In a bowl, combine the flour, baking powder and salt. Whisk to combine.
  2. In the bowl of a stand mixer, mix the vanilla sugar and butter until just thoroughly combined, about 2 minutes. Do not over mix. (Over mixing will cause the cookies to spread during baking.)
  3. Add the egg and vanilla paste to the mixer bowl and mix until homogenous. Add in the flour mixture and mix until the dough forms a smooth paste. The dough will be very soft.
  4. Remove the dough from the mixer and wrap in plastic wrap. Refrigerate for 2-4 hours and until stiff.
  5. Remove dough from refrigerator and using extra flour to prevent sticking, roll out to ¼ inch thick. If the dough is very still, squeeze it in your hands to soften slightly. Conversely, if the dough becomes too soft, place it in the refrigerator until firm again.
  6. Using a ruler and a knife, cut the dough into squares 1 inch x inch in size. Carefully transfer the squares to a parchment lined baking sheet, spacing them 1 inch apart.
  7. Place tray with the cookies in the refrigerator for 15 minutes.
  8. Bake cookies in a pre-heated 325°F oven for about 16 minutes until the edges begin to turn light golden brown, rotating the sheet halfway through baking.
  9. Cool cookies on the tray until room temperature.
  10. To assemble, transfer the chocolate ganache into a piping bag. Pipe the ganache in a circle on the flat side of one cookies and sandwich another cookie on top. Enjoy immediately, or store in an airtight container for up to 3 days.